Method:

Then you take curry leaves and tamarind, red chilies, coconut paste finely and keep it aside.

Take a pan pour oil+ ghee and fry all the basic dry fruits, mustard seeds, cumin seeds and add this coconut and tamarind paste let it saute some time and take away.

Later mix well with this rice, it tastes very yummy to enjoy lunch or dinner it's very good to serve to the guest also they will get wonder pls if u can modify if u can make better taste with this is very good taste

recipe by(daraninaidu) vahchef did not add nuts as he has plans to eat it with chops , but you can cook it to your liking

The curry leaves are found in numerous recipes in India, Sri Lanka, along with other adjoining nations. Frequently found in curries, the leaves are usually known as by the title 'curry leaves', even though they're also basically known as ‘sweet neem leaves' in many Indian languages.

The leaves are greatly regarded as tempering in southern and west-coast Indian food preparation, and Sri Lankan cooking specifically i...
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About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make Curry leaves rice

(25 ratings)

48 reviews so far

Prep time10 mins

Cook time5 mins

Total time15 mins

Author : Vahchef
Main Ingredient : Rice

Servings : 2 persons
Published date : November 06, 2018

Ingredients used in Curry leaves rice

• Rice 500gms - 2 cup.

• Oil+ ghee - as required.

• Coconut - 1/2 cup.

• Tamarind pulp (lemon size) - 1 number.

• Red chillies - as required.

• Curry leafs - 2 cups.

Method:

Cook rice and keep on room temparature to get cool.

Then you take curry leaves and tamarind, red chilies, coconut paste finely and keep it aside.

Take a pan pour oil+ ghee and fry all the basic dry fruits, mustard seeds, cumin seeds and add this coconut and tamarind paste let it saute some time and take away.

Later mix well with this rice, it tastes very yummy to enjoy lunch or dinner it's very good to serve to the guest also they will get wonder pls if u can modify if u can make better taste with this is very good taste

recipe by(daraninaidu) vahchef did not add nuts as he has plans to eat it with chops , but you can cook it to your liking

Cooking with images
Tandool, Akki

Articles

The curry leaves are found in numerous recipes in India, Sri Lanka, along with other adjoining nations. Frequently found in curries, the leaves are usually known as by the title 'curry leaves', even though they're also basically known as ‘sweet neem leaves' in many Indian languages.

The leaves are greatly regarded as tempering in southern and west-coast Indian food preparation, and Sri Lankan cooking specifically in curries, normally fried together with the chopped onion within the initial phase of the preparation. They're also utilized to make thoran, vada, rasam and kadhi. Within their fresh type, they've got a small shelf-life and don't preserve properly in the fridge. They're also accessible dried, although the fragrance is basically poor. Leaves may also be harvested from home-raised plants since it is also pretty simply harvested in warmer places around the globe, or perhaps in containers in which the weather conditions are not supportive outdoors.

Kadi patta or curry leaves is actually a staple in Indian recipes. This leaf provides a unique flavor to each food. But there's much more to the modest curry leaf just flavor. Full of carbs, fiber, calcium, phosphorous, irons and vitamins such as vitamin C, vitamin A, vitamin B, vitamin E, curry leaves strengthen your heart function much better, combats infections which enable it to rejuvenate your skin and hair with energy source.

one small note everyone, this is something that I just noticed. After adding the red crushed peppers, he seems to have added one half TBS of butter.. if it matters to you. So the total butter he adds is about 1/4 cup. Happy Cooking!

What's bad about carbs, anyways. It's not carbohydrates that make people fat any more than fats/oils do. The "Carbs are bad" trend in the states right now is a gross misinterpretation of the Atkins diet. In the Atkins diet, you'